August 18, 2014 - 4:29am
Dough Stretches Back, Hard To Shape?
I have a 65% hydration dough that I was mixed by a stand mixer followed by a 1 hour rise. I'm supposed to roll out the dough into a long log that's about 2 inches in diameter. The problem is that when I roll it out to the length it's supposed to be, it seems like it pulls back to a shorter length.
What could cause the dough to resist shaping? Did I overknead the dough? How does the hydration levels affect the pull-back of the dough? Any ingredients I need to look out for that might be causing this problem?
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It is normal for dough to spring back , I would roll it out as much as you can , than let it bench rest for 10 minutes and roll it further.
What was the recipe and how long did you knead it in the Stand Mixer?
What flours where used?
Sounds like a well developed, elastic dough. I second Petra's suggestion of rolling it out some, resting, and rolling again. Don't force it too much, or you'll tear the gluten.
Depending on the recipe this may be just right. It might be a little too strong. If you used bread flour, maybe try it with all purpose next time for a less elastic and chewy result.